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Shrimp Saganaki with Feta CLINTON KELLY

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A tasty shrimp dish that will wow your friends!

2 tablespoons olive oil
1 1/2 pounds shrimp (peeled, de-veined, tails-on)
1 large yellow onion (peeled, small diced)
1/4 cup Ouzo
5 plum tomatoes (cored, diced)
1/2 cup kalamata olives (pitted, halved)
1/2 cup feta cheese (crumbled)
2 tablespoons fresh dill (chopped)
crushed red pepper (to taste)
Kosher salt and freshly ground black pepper (to taste)
rustic loaf (sliced, to serve)

Preheat oven to broil.
Season the shrimp with salt and pepper on both sides. In a small cast-iron skillet or saganaki pan, over medium-high heat, warm the olive oil. Add the shrimp, and cook until opaque, about 1-2 minutes per side. Remove the shrimp to a plate and set aside.
To the same pan, add the onions and cook until soft and fragrant, about 4-5 minutes.
Deglaze the pan with ouzo. Stir in the diced tomatoes and allow to simmer until sauce thickens slightly, about 5 minutes. Season with salt and crushed red pepper. Stir in the olives and cook for one minute more.
Add the shrimp back to the pan. Sprinkle the feta over the top, transfer to the oven and broil until cheese is slightly melted, about 2-3 minutes. Garnish with dill and serve warm with a slice of the rustic loaf.
Tip: Not an ouzo fan? Simply use water or your favorite stock to deglaze the pan!

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